Creamy Basil and Avocado Dip

As the weather gets warmer, our minds fill with thoughts of backyard BBQs full of family and friends. This creamy basil avocado dip is such a crowd pleaser, your guests will gobble it right up and ask for the recipe. The cream cheese can easily be swapped for a vegan variety to accommodate veggie guests.

Creamy basil dip is the perfect partner to our yellow corn tortilla chips. Your classic restaurant style yellow corn tortilla chip made with high-quality, stone-ground corn and a touch of salt. Slow cooked in organic coconut oil, these crunchy, velvet-smooth tortilla chips will become the family favorite at your next get-together.

Creamy Basil Avocado Dip


  • Juice of one lemon
  • 1 tablespoon champagne vinegar
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon Italian seasoning
  • 1-2 teaspoons salt, to taste
  • ½ cup of fresh basil leaves, plus more for garnish
  • One and a half avocados, peeled and cubed
  • ½ block of cream cheese


Place all ingredients in a blender, in the order listed above. Blend well until completely smooth. Taste and add additional seasoning as needed. Spoon into a bowl and top with finely chopped basil if desired. Enjoy with Jackson’s Honest tortilla chips of choice!

Delicious, safe chips for our multiple food allergy family, including our seed allergic son, who had gone without chips for five years before we found this wonderful snack product! Light and airy, crunchy and satisfying!